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Venison Jerky advice

Posted By: Aaron Chapman
Date: Thursday, December 20, 2001 at 11:44 p.m.

Ok I have about 100lbs of Deer hindquarters that we want to turn into Jerky.

I am building a smoker/dryer out of an old all metal Refridgerator. I plan on putting it in there with an electric hot plate on the floor that I can place pie tins full of wood chips for smoking. So most of the heat is going to be controled by the hot plate.

I have had jerky before that was made somewhat that way. Only instead of brown it had a really nice deep Maroon, Brownish color to it. It had a nice salt flavor, and some pepper sprinkled on it.

What I was wondering is if anyone can help me with a quick easy Recipe and instuctions so my jerky turns out nice and chewy not crunchy like most times when I make it.

Thanks

Aaron Chapman
chapps@beer.com

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Messages In This Thread

Venison Jerky advice
Aaron Chapman -- Thursday, December 20, 2001 at 11:44 p.m.
Here's what Morton's has to say...
Joe Ames -- Friday, December 21, 2001 at 8:49 a.m.

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